This Persimmon Burrata Crostini with fresh basil, EVOO and lots of flakey salt is an absolute dream! Recently, Corey and I went to Felix in Los Angeles, which is widely known for being hands down the best Italian food in LA and also happens to be in our neighborhood (dangerous). I immediately spotted the persimmon and burrata app on the menu and knew it was going to inspire my next creation.
The combo just cannot be resisted! I added a crostini for a carb moment and added some fresh lemon juice on top to give it an extra punch. Feel free to try their take and serve it up simply – burrata, ripe persimmon, olive oil, flakey salt and micro basil